Leberknödel

Savor the rich, earthy flavors of Leberknödel, a traditional German dish made with beef liver, fresh herbs, and hearty bread. Perfect for a comforting weeknight dinner or a unique addition to your next gathering.

• 500 grams beef liver
• 1 cup old bread rolls
• 1 medium onion
• 2 tablespoons parsley
• 2 eggs eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper

Method

1. 1

   In a large skillet, sauté the chopped onion in a bit of oil until translucent.

2. 2

   In a mixing bowl, combine the sautéed onions, chopped beef liver, bread pieces, parsley, eggs, salt, and pepper.

3. 3

   Mix all the ingredients thoroughly until well combined, then let the mixture sit for about 10 minutes to absorb the flavors.

4. 4

   Bring a large pot of salted water to a gentle simmer.

5. 5

   Shape the liver mixture into small dumplings (about the size of a golf ball).

6. 6

   Carefully drop the dumplings into the simmering water and cook for about 15-20 minutes, until they float to the surface and are firm.

7. 7

   Remove the dumplings with a slotted spoon and let them drain on a paper towel.

8. 8

   Serve warm with a side of sauerkraut or gravy, if desired.